Direction:
Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the
Converted rice. Grind the soaked rice to a coarse paste & urad to a fine
paste. Mix all three, add salt & let it ferment at least for a day. Steam
them & serve hot with Chutney or Sambhar.
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Direction:Soak the long grain rice for 6-7 hrs & urad dal for an hour. Grind
the soaked rice & urad along with methi seeds to a fine paste Mix both of
them ,add salt & let it ferment at least for a day. For those of you who
prefer to eat a little less sour, dosa can be made after fermenting for 2 hours.

In a pan with oil season with seeds , chili, add onions. Fry for a couple of
minute ,add potato, salt & turmeric. Cook for some time. mix the besan with
water & add the same. Cook for a couple of minutes & garnish with
cilantro. In a griddle or a non stick flat pan pour a ladle & make it round
shape pour some oil around it & flip it after bubbling spots appear. Take a
spoonful of Masala filling ,fill in the center & close the dosa.
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Mix all the flours with salt, green chilies. Add enough water to get the
semi-liquid consistency. Do the seasoning with mustard ,cumin & curry leaves
& add it to the batter. Heat the griddle & proceed as in dosa.

Chop the Onion into fine pieces & reserve. Mix all the flours with salt,
green chilies. Add enough water to get the semi-liquid consistency. Do the
seasoning with mustard, cumin & curry leaves & add it to the batter.
Heat the griddle & proceed as in dosa. Sprinkle some Onion on top & let
it cook. Add some oil on the other side & Flip & let cook on the other
side. Serve hot with Chutney or Sambhar

Soak the long grain rice for 6-7 hrs & urad dal for an hour. Dry grind the
Converted rice. Grind the soaked rice to a coarse paste & urad to a fine
paste. Mix all three, add salt & let it ferment at least for a day. The main
difference between dosa & Uttappam is the thickness. The more sour it is the
better Uttappam tastes. Heat a griddle & make a round shape with 2 ladle
full batter. Sprinkle Onion & Chili & apply little oil round the edges.
After a couple of minutes flip them to the other side & let it cook. Serve
hot with Chutney or Sambhar.

To prepare the Powder:
Broil the Peppercorns, Dry Red Chillies, Dhal & Coriander Seeds till a nice
aroma arises & the Dhal is a golden brown in colour. Remove from fire &
leave it to cool, add the Curry Leaves, & Jeera Seeds (raw, do not fry /
roast / or broil it); now powder the ingredients to a fine powder in the dry
grinder & keep aside.

Method to prepare the Rasam:
Soak Tamarind in 2 Glasses of warm water, extract the pulp & put in a vessel
add salt, place on fire & let it bubble nicely till the raw smell goes, now
add the ground masala powder, mix well, add 1 – 2 glasses of water if the
rasam is too thick & bring to a boil. Fry the Garlic Pods in oil to a golden
brown, add the Seasoning Ingredients & fry when Mustard Crackles & the
Garlic too is a nice Golden brown, pour over the Rasam – mix well & again
bring to a boil, so that it blends well with the Rasam. Garnish with Chopped
Coriander
Leaves. Serve Hot.

Sundakkai or Manathakkali or any vegetable Vatral or you
could use fresh
Brinjals cut into cubes & used; Lady’s fingers could be fried nicely &
add’d
to the Kuzhambu, Tomatoes could be used. Tamarind a golf size ball soaked in
water & the pulp extracted & kept aside;

Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in
oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the
cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes
till oil comes to the sides. Add the ginger paste and stir for another 2
minutes. Add red chili powder and turmeric powder. Bhunno (simmer). Broil cumin
seeds in a dry pan and grind them to a powder. Add sugar and broiled cumin
powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the
temperature and immerse the fried potatoes for simmering. Cook till potatoes are
tender by covering the top of the handi. Do not let the steam escape. Add garam
masala powder and close the lid. Take off the fire. Serve hot garnished with
slit green chilies and chopped coriander leaves

Direction:1. Pick, wash and soak the
rice for 30 minutes. Drain and pass fresh water and add half the whole garam
masala and salt.
2.Bring the rice to a boil and cook until the rice is done. Drain and keep
aside.

3.Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions
and green chilies.

4.Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and
chop the coriander and mint leaves.

5.Soak the almonds in water, peel and keep aside.

6.Beat the curd in a bowl and divide into two equal portions.

7.Dissolve saffron in warm milk and add it to one portion of the curd mixture.

8.Heat ghee in a handi, add the remaining garam masala and sauté over medium
heat until it begins to crackle.

Method:
Take a Vessel add
the cooked Vegetables, the cooked Dhal, & the ground Masala, Mix well
without breaking the Vegetables, & put it on low heat – let it cook for a
while. When the Kootu is ready remove from Flame & keep aside; season with
Mustard Seeds, Curry Leaves & Dry Red Chillies – pour over the Kootu &
serve.
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Green mangoes are preferable but half rip mangoes can also be used. Peel off the
skin and cut in small pieces. Heat oil in a non stick pan, add panch-phoron and
red chili till splutters. Ensure not to burn. Add mango, ginger, raisins and
cook for one minute. Add sugar, salt and water and bring to boil. Reduce heat
and simmer till thickens. Remove, cool and serve.